I love the idea of this milder cousin to the traditional Italian chocolate-hazelnut gianduja (which has been popularized by Nutella). Milky white chocolate sounds like the perfect pairing to the delicate flavor of pistachios.
Stella of BraveTart also points out how versatile this recipe can be. You can (and should) spread it on toast just like Nutella, but you can also chill it to make a more workable "dough." Shaped into little truffles and dipped in chocolate, these candies would make a perfect gift for Mother's Day or birthdays this spring.
Here's how to make it for yourself:
• White Chocolate-Pistachio Gianduja from BraveTart
Related: How to make Homemade Nutella
(Image by Sarah Jane Sanders and used with permission from BraveTart)